Frozen Lime Icebox Pie

Frozen Lime Icebox Pie

We love ice cold treats in the summer and sometimes cake does not sound the greatest on a hot day...well unless you drown it in ice cream! This pie will definitely be a hit for whoever you make it for. Just enough sweetness to balance the tartness from the limes. Plus, the frozen fresh whip cream gives it a nice mouth feel when eating...My mouth is watering just writing this out, yum!

  • Cooking Method

    Total Time: Overnight

    Cooking method: Oven, Freezer

    Cooking temp : 350℉

  • Ingredients

    For the crust:

    For the filling:

    • 1 cup fresh squeezed lime juice
    • 1 sweetened condensed milk
    • Zest of 2 limes
    • 6 egg yolks
    • 1/4 cup organic sugar

    For the whipped cream:

    • 2 cups cold heavy whipping cream
    • 4 TBS powdered sugar
    • 1 1/2 tsp vanilla
  • Directions

    This recipe is adapted from Ina Garten's Frozen Key Lime Pie recipe.


    1. Start by preheating the oven to 350 degrees.
    2. Next in a food processor fitted with a blade place the coconut cookies and graham crackers and pulse into crumbs. When finished add 2 TBS of organic sugar and 7 TBS of melted butter. Pulse until combined.
    3. In a 9-9.5 inch pie pan press the crumb mixture into the bottom and up the sides evenly.
    4. Bake for about 10-12 minutes and let cool completely when done.
    5. While the crust is cooking make the filling. In an electric mixer beat the egg yolks and sugar until they are pale yellow and thick about 5 minutes on high speed.
    6. Next with the mixer on low add the sweetened condensed milk, lime zest, and the cup of fresh lime juice and mix until combined. Pour into the the baked pie crust.
    7. Freeze the pie for several hours before topping with whipped cream.
    8. After the pie has had several hours (2-3 hrs at least) to freeze prepare the whipped cream. Pour the cream into an electric mixer fitted with the whisk attachment. Start to mix the cream on high and as it thickens add the powdered sugar and vanilla. Beat until firm and pipe or spoon onto the pie.  
    9. Freeze again for 4 hours or overnight. I like to freeze it overnight so you know everything is firm and ready I have done it not long enough and the filling was not done setting yet.
    10. Before serving, take out of the freezer and let it sit for 5 mins to let it defrost a little, this will help you cut into the pie easier. Be careful and not let it sit out too long or it will begin to melt on you.

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